Easy Vegetable Soup Recipe: A Quick and Healthy Meal

 

Ingredients:

2 tbsp olive oil

1 medium onion, diced

2 garlic cloves, minced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 potatoes, peeled and diced

1 zucchini, chopped

1 cup frozen peas

1 can (14.5 oz) diced tomatoes

4 cups vegetable broth

1 tsp dried thyme

1 tsp dried basil

Salt and pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions:

Step 1: Sauté the Vegetables

Heat the Oil: In a large pot, heat the olive oil over medium heat.

Cook the Onion and Garlic: Add the diced onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.

Step 2: Add the Root Vegetables

Add Carrots, Celery, and Potatoes: Stir in the carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.

Step 3: Add Remaining Ingredients

Add Zucchini and Tomatoes: Stir in the chopped zucchini and diced tomatoes.

Pour in the Broth: Add the vegetable broth, thyme, and basil. Season with salt and pepper to taste.

Step 4: Simmer the Soup

Simmer: Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes, or until the vegetables are tender.

Add Frozen Peas: Stir in the frozen peas during the last 5 minutes of cooking.

Step 5: Serve

Garnish: Ladle the soup into bowls and garnish with fresh parsley, if desired.

How to Prepare:

Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Serving Suggestion: Pair this soup with crusty bread or a fresh salad for a complete meal.

Preparation Time:

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Yields: 6 servings